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Fresh Herb Roasted Chicken

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  Whole frying chicken 3 1⁄2 Pound
  Herb sprigs 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Butter 2 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)

1. Preheat oven to 375°F. Use your fingers to loosen breast skin of chicken. Insert 4 to 6 whole herb sprigs under skin and spread to flatten them. Season chicken inside and out with salt and pepper. Fill chicken cavity with remaining fresh herbs. Tie legs together with kitchen string. Rub butter over skin. Place chicken, breast side up, on a rack in a roasting pan.
2. Roast until skin is a rich golden brown and an instant-reading thermometer inserted into thigh registers 180°, about 1 1/2 hours. Remove chicken to a carving board.
3. Pour off fat from pan. Add broth and wine to pan and bring to a boil over medium heat, stirring up browned bits from bottom of pan. Boil until sauce is slightly reduced, about 5 minutes. Season with salt and pepper to taste.
4. Carve chicken and serve with pan sauce.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 786 Calories from Fat 414

% Daily Value*

Total Fat 46 g70.7%

Saturated Fat 13.8 g69.2%

Trans Fat 0 g

Cholesterol 271.3 mg90.4%

Sodium 528 mg22%

Total Carbohydrates 4 g1.2%

Dietary Fiber 0.07 g0.27%

Sugars 1.8 g

Protein 82 g164.3%

Vitamin A 44.4% Vitamin C 35.4%

Calcium 8.9% Iron 22%

*Based on a 2000 Calorie diet

Fresh Herb Roasted Chicken Recipe